@bitelogic: Lilikoi Cheesecake Cinnamon Rolls Step 1: Tangzhong (fluffy milk bread paste) * ½ cup whole milk * 3 tbsp bread flour Cook together over low heat, stirring until it becomes a thick paste. Let cool. Dough * Tangzhong * ¾ cup warm whole milk * 2¼ tsp instant yeast * ⅓ cup sugar * 1 egg + 1 egg yolk * 4 cups bread flour * 1 tsp salt * 6 tbsp softened butter Instructions: Mix everything together and knead for 8–10 minutes until smooth. Cover and let rise for 1 hour, or until doubled. Graham Cinnamon Filling * 6 tbsp softened butter * ¾ cup brown sugar * 1 tbsp cinnamon * ¾ cup @diamondbakeryhawaii graham cracker crumbs Instructions: Roll dough into a large rectangle. Spread with butter, then sprinkle with brown sugar, cinnamon, and graham crumbs. Roll it up, cut into 12 rolls, and place in a greased 9×13 pan. Let rise 30–45 minutes. Graham Crust * ¾ cup Diamond Bakery graham cracker crumbs * 3 tbsp melted butter * 2 tbsp brown sugar Instructions: Mix together and gently press over the tops of the rolls. Bake at 350°F for 25–30 minutes. Liliko’i Cheesecake Frosting * 8 oz cream cheese, softened * 4 tbsp butter, softened * 1 cup powdered sugar * 2–3 tbsp liliko’i puree * ½ tsp vanilla Instructions: Beat everything together until smooth. Spread generously over slightly cooled rolls. Liliko’i Sauce * ½ cup liliko’i puree or liliko’i butter from @kahukufarms * ¼ cup sugar * 1 tsp cornstarch * 1 tbsp water #hawaiitok

Chef Mari Wills, MS, RDN

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Region: US

Thursday 20 August 2026 18:07:08 GMT